Creamy Grits
Tara's Notes
As the liquid cooks out of the grits, add whatever you have on hand to
keep the pot from drying out - water, stock, milk, half-and-half, or cream.
Noted on 4/7/2012
Ingredients
Method
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Drop the butter and salt into the water in a heavy-bottomed saucepan and bring the pot to a boil. Stir in the grits, return to a boil and reduce heat, allowing the grits to cook on a low boil for ten minutes or so, until the grits are very thick and have absorbed most of the water, stirring the pot occasionally to prevent the grits from sticking.
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Add about 1/2 cup of the milk or cream to the pot and turn down the heat allowing the grits to simmer another ten minutes or so. As the liquid cooks off or is absorbed, add more cream or milk, cooking the grits until the desired consistency is reached, a total cooking time of at least an hour.
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The grits should be piping hot when served; slightly soupy but full-bodied enough that they do not run on the plate.
Cook's Notes
Ingredient Notes
Get the best grits at Really Good Grits Hoppin' John Taylor's website.
Variations
Grits should be served with accompaniments. Some of our favorites are red chile gravy and country ham, fried eggs, cheese (almost any kind). Or, get fancy and add some caramelized onions.